Pan-Fried Sea Bass in a Lemon-Caper Sauce

Image of Paola van der Hulst
Rated 5.0 based on 5 customer reviews
Pan-Fried Sea Bass in a Lemon-Caper Sauce
Pan-Fried Sea Bass in a Lemon-Caper Sauce


  • Sea Bass
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 large sea bass fillets
  • sea salt and freshly ground pepper to taste

  • Lemon-Caper Sauce
  • 2 tablespoons unsalted butter
  • ⅔ lemon - peeled, sliced into rounds, and seeded
  • 1 tablespoon capers, drained


  1. Mix olive oil and garlic together in a small bowl; brush onto sea bass fillets. Season fillets with salt and pepper.
  2. Melt butter in a small saucepan over medium-low heat and cook, stirring continually, until light brown, 3 to 4 minutes; add lemon slices and capers to the butter and continue to simmer for 2 minutes more. Season sauce with salt and pepper.
  3. Heat a skillet over medium-low. Pour any remaining olive oil-garlic mixture into the skillet and add the sea bass. Cook fillets until no longer translucent, 2 to 3 minutes per side; transfer to a serving platter and pour lemon-caper sauce over the fillets to serve.
Mealthy tip:

Make the most of your lemons by zesting them before peeling and juicing. You can store the zest in small containers, or wrap the zest in plastic wrap and freeze for easy use in marinades, dressings and more. The zest will keep frozen for up to 3 months.


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Randall Hauk

Randall Hauk says:

I used to make salmon in a similar way, but lost the recipe at some point and could never quite get the ratios correct. I actually think I prefer the sea bass version. It just seems a better mate with the lemon and caper flavors.

Image of Greg Jones

Greg Jones says:

I made this recipe for my wife and we both really enjoyed it. This was also our first time having sea bass! We served them over a bed of linguine noodles tossed in a lemon butter sauce.

Image of Anthony Cohen

Anthony Cohen says:

I made this sea bass with buttery potatoes and a green salad. The lemon caper sauce was salty and tangy. Really good. I will probably use the base of this recipe to cook salmon too.

Image of Steven Gomes

Steven Gomes says:

The lemon caper sauce was the perfect balance of citrus and salt. It paired wonderfully with the mahi mahi (instead of sea bass). The garlicky flavors were also really good. Absolutely one of the best recipes.

Image of Kaylee Adams

Kaylee Adams says:

Made this delicious dish for my mom's birthday brunch and she loved it. I'm sure it would work well with other flaky fish, but if you can get your hands on sea bass it would be well worth it. The capers are naturally salty, so don't ruin this fish by adding extra salt. I didn't add any and it was perfect.